If you’re looking for a show-stopping treat that feels both elegant and comforting, the White Chocolate Raspberry Loaf Recipe is your perfect match. This loaf perfectly balances the rich creaminess of white chocolate with the bright, juicy burst of fresh raspberries, all wrapped up in a tender, moist crumb. It’s a delightful combination that feels fancy enough for guests but is actually super simple to make. Whether it’s for a cozy afternoon tea or a special breakfast, this loaf promises layers of flavor and texture that everyone will adore.
Ingredients You’ll Need
The beauty of this White Chocolate Raspberry Loaf Recipe is how straightforward the ingredients are, yet how each one plays a crucial role. From the tangy yogurt that keeps the loaf moist to the fresh raspberries adding pops of natural sweetness and color, every item contributes to creating a masterpiece you’ll want to bake again and again.
- 125 g / 8 tbsp unsalted butter: This adds richness and keeps the loaf wonderfully tender.
- 3/4 cup caster sugar (superfine sugar): It dissolves quickly, giving just the right amount of sweetness without graininess.
- 1 cup plain yogurt (full fat, room temperature): Offers moisture and a subtle tang that balances the sweetness perfectly.
- 2 large eggs (room temperature): Eggs provide structure and help the loaf rise beautifully.
- 1 tsp vanilla extract: Adds warmth and depth to the loaf’s flavor.
- 1 tsp lemon zest: Brings a gentle citrus brightness to complement the berries.
- 1 3/4 cups plain flour (all-purpose): The base dry ingredient that gives the loaf its structure.
- 2 tsp baking powder: Helps the loaf rise and become light without heaviness.
- 1/2 tsp baking soda: Works alongside the baking powder for perfect lift.
- 1/4 tsp kosher salt: Enhances flavors and balances sweetness subtly.
- 1 1/2 cups raspberries (fresh or frozen, not thawed): These juicy gems are at the heart of the recipe, bursting with flavor and color.
- 2 tsp flour: Tossing the raspberries in flour keeps them suspended throughout the loaf, so they don’t sink.
- 1/2 cup white chocolate chips: Melts into sweet pockets of creamy goodness throughout the loaf.
- 6 – 8 raspberries (optional): For decorating the top and adding a fresh, elegant touch.
- 1 cup icing sugar (powdered sugar), sifted: For a smooth, sweet glaze that finishes the loaf beautifully.
- 1/2 tsp vanilla extract (for glaze): Adds extra fragrant notes in the glaze.
- 6 tsp milk (full fat preferred): Thins the icing to a perfect drizzle consistency.
- Pinch of salt (for glaze): Balances the sweetness and enhances the overall flavor.
How to Make White Chocolate Raspberry Loaf Recipe
Step 1: Prepare Your Batter
Start by preheating your oven to 350°F (175°C) and greasing your loaf pan. In a mixing bowl, cream together the unsalted butter and caster sugar until light and fluffy—this step is crucial as it creates a light texture. Then, beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract, lemon zest, and yogurt for a smooth, velvety batter that promises moistness in every bite.
Step 2: Combine Dry Ingredients and Add Berries
In a separate bowl, whisk together the plain flour, baking powder, baking soda, and salt. Slowly fold these dry ingredients into your wet mixture until just combined—overmixing can make the loaf tough, so be gentle. Next, toss the raspberries in the 2 teaspoons of flour; this neat trick prevents them from sinking to the bottom while baking. Fold the floured raspberries and the white chocolate chips carefully into the batter, watching as bursts of white chocolate and vibrant berries distribute beautifully.
Step 3: Bake with Care
Pour the batter into your prepared loaf pan, smoothing the top gently. If using, arrange the extra raspberries on top for a gorgeous presentation. Bake for about 75 minutes or until a skewer inserted in the center comes out clean. Keep an eye during the last 10 minutes to avoid over-browning. Once baked, let the loaf cool in the pan for 10 minutes before transferring it to a wire rack. This cooling time is key to keep the texture perfect.
Step 4: Glaze Your Loaf
Whisk together the sifted icing sugar, vanilla extract, milk, and a pinch of salt until smooth and drizzle-able. Once the loaf is fully cooled, pour the glaze generously over the top, letting it dribble down the sides. This sweet, glossy finish not only looks stunning but adds an extra touch of indulgence to every slice of the White Chocolate Raspberry Loaf Recipe.
How to Serve White Chocolate Raspberry Loaf Recipe
Garnishes
Fresh raspberries sprinkled on top after glazing add a burst of natural tartness and a jewel-like appearance. A light dusting of powdered sugar can bring a snowy effect that’s absolutely irresistible. Alternatively, a few mint leaves can introduce a refreshing note and a pop of green color that complements the pinks and whites perfectly.
Side Dishes
The moist, sweet loaf pairs wonderfully with a scoop of vanilla bean ice cream for an effortless dessert. For something lighter, try it alongside a crisp cup of chamomile or Earl Grey tea—a classic match that allows the raspberry and white chocolate flavors to shine. Fresh fruit salad or a tangy yogurt dip also works beautifully if you want to keep it simple yet sophisticated.
Creative Ways to Present
Slice the loaf into thick pieces and serve on a rustic wooden board or a delicate china platter for an inviting spread. For parties or brunches, cut into bite-sized cubes and serve with skewers alongside a bowl of whipped cream for dipping. Wrapping individual slices in parchment paper tied with twine makes for a charming gift or takeaway treat that friends and family will rave about.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap the loaf tightly in plastic wrap or store it in an airtight container to keep it fresh. Stored this way at room temperature, the White Chocolate Raspberry Loaf Recipe will stay moist and delicious for up to 3 days, perfect for nibbling over several mornings or afternoons.
Freezing
This loaf freezes incredibly well. Slice it first, then freeze the pieces separated by parchment paper in a freezer-safe bag or container. When wrapped properly, it keeps well for up to 3 months. To enjoy later, simply thaw at room temperature or warm gently in a toaster or microwave.
Reheating
Reheat slices in a microwave for 15 to 20 seconds or warm them briefly in a 325°F oven wrapped in foil. This brings back the fresh, tender crumb and melty white chocolate pockets you love without drying it out. Adding a pat of butter or a light drizzle of honey after reheating can elevate the flavors even more.
FAQs
Can I use frozen raspberries for this White Chocolate Raspberry Loaf Recipe?
Absolutely! Just make sure to add them straight from the freezer and toss them in flour as the recipe suggests to prevent sinking and keep the batter balanced.
What if I don’t have plain yogurt on hand?
You can substitute plain yogurt with sour cream or buttermilk, which will also add moisture and a slight tang, keeping the loaf tender and flavorful.
Can I use milk chocolate instead of white chocolate chips?
Yes, but white chocolate pairs uniquely well with raspberries for a delicate sweetness. Milk chocolate will make the loaf richer and slightly less bright, but it’s still delicious.
How do I know when the loaf is fully baked?
Use a toothpick or skewer inserted into the center. If it comes out clean or with only a few moist crumbs attached, the loaf is perfectly done. If batter sticks, give it more time.
Can I make this recipe gluten free?
Yes! Swap the plain flour for a gluten-free all-purpose blend, making sure it contains xanthan gum or a similar binder to help with texture. The loaf may be a little denser but still wonderfully tasty.
Final Thoughts
This White Chocolate Raspberry Loaf Recipe is a true winner for any baking enthusiast craving comfort and a touch of elegance. The combination of luscious white chocolate and vibrant raspberries offers a delightful balance you won’t forget. Give it a try soon—once you taste it, this loaf is going to have a permanent spot in your recipe rotation and your heart!
Print
White Chocolate Raspberry Loaf Recipe
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Total Time: 95 minutes
- Yield: 10 to 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This White Chocolate Raspberry Loaf is a moist and flavorful cake perfect for teatime or dessert. Featuring fresh raspberries and sweet white chocolate chips, the loaf is tenderened with yogurt and enriched with butter, delivering a luscious texture and a perfect balance of sweet and tart flavors. A simple vanilla glaze with a hint of salt finishes it off beautifully.
Ingredients
For the Loaf:
- 125 g (8 tbsp) unsalted butter (1 US stick), softened
- 3/4 cup caster sugar (superfine sugar)
- 1 cup plain yogurt, at room temperature (full fat recommended)
- 2 large eggs, at room temperature (~50-55g/2 oz each)
- 1 tsp vanilla extract
- 1 tsp lemon zest (optional)
- 1 3/4 cups plain flour (all-purpose flour)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 1 1/2 cups raspberries (fresh or frozen, but if frozen do not thaw)
- 2 tsp plain flour (to coat raspberries and prevent sinking)
- 1/2 cup white chocolate chips
For Decoration:
- 6 – 8 raspberries (optional)
For the Glaze:
- 1 cup icing sugar (powdered sugar), sifted
- 1/2 tsp vanilla extract
- 6 tsp milk (preferably full fat, low or 0% fat also works)
- Pinch of salt
Instructions
- Prepare the batter: Preheat your oven to 175°C (350°F) and grease or line a loaf pan. In a mixing bowl, cream together the softened unsalted butter and caster sugar until light and fluffy. Add in the plain yogurt, eggs one at a time, and vanilla extract, mixing well after each addition. Stir in the lemon zest for a subtle citrus note.
- Mix dry ingredients and combine: In a separate bowl, sift together the plain flour, baking powder, baking soda, and kosher salt. Toss the raspberries gently with 2 teaspoons of plain flour to prevent them from sinking later. Fold the dry ingredients into the wet mixture gently and evenly. Carefully fold in the flour-coated raspberries and white chocolate chips, ensuring not to overmix to keep the batter light.
- Bake the loaf: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Optionally, press 6 to 8 raspberries on top for decoration. Bake in the preheated oven for about 70-75 minutes, or until a skewer inserted into the center comes out clean. Allow the loaf to cool in the pan for 10 minutes before transferring it to a cooling rack.
- Prepare the glaze: While the loaf is cooling, whisk together the sifted icing sugar, vanilla extract, milk, and a pinch of salt until smooth and slightly runny. Adjust milk quantity as needed for desired consistency.
- Glaze and serve: Drizzle the vanilla glaze over the cooled loaf. Allow the glaze to set for a few minutes before slicing and serving. Enjoy your moist and flavorful White Chocolate Raspberry Loaf with tea or coffee!
Notes
- Use room temperature butter, eggs, and yogurt to help the ingredients combine smoothly and create a tender crumb.
- If using frozen raspberries, add them directly to the batter without thawing to prevent excess moisture from affecting the loaf.
- Coating raspberries in flour helps stop them from sinking to the bottom during baking.
- Castor sugar can be replaced with superfine sugar, which dissolves better for a finer texture.
- You can substitute plain yogurt with Greek yogurt for a denser texture.
- The glaze can be adjusted by adding more milk for a thinner consistency or more icing sugar for a thicker one.
- Store leftover loaf in an airtight container at room temperature for 2-3 days or refrigerate for up to 5 days.
